I have been working in and around the Food and Beverage industry for over 20 years both in management and teaching of classes. The following is a summary of the things I have done. I enjoy traveling and would like to a job with travel related benefits but not required.

• Supervised facilities cooking 300 to 3500 meals a day
• Managed menus and preparation of food in facilities from scout camps, to a fraternity house, to club and suite level at a 60,000
seat stadium, to Pebble Beach during major events
• Coordinated service in facility charging from $1.50 a meal to $75 a meal
• Have worked in large and small kitchens, both permanent and temporary
• Catered both on-premise and off-premise
• Developed and trained/taught both team members and students the fundamentals of culinary and service in different levels of the
hospitality industry
• Coordinated pre-event management from long distances, travel to sites across the country, and managed either the FOH, BOH, or
both experiences